Score for this quiz:36out of 50
Submitted Jun 22 at 11:46pm
This attempt took 53 minutes.
I Question 1
0/ 2pts
_________________ technology was first used in destroying the spores
responsible for the growth of C. botulinum in canned food products.
hermetic
retort
irradiation
pasteurization
I Question 2
0/ 2pts
The Federal Meat Inspection Act of 1906 was rapidly passed by the U.S.
Congress because of public concern raised by:
epidemics of foodborne diseases
adulteration of food with chemicals
publicized attention to the "poison squad"
publication of "The Jungle"
I Question 3
0/ 2pts
Prior to the Federal Pure Food and Drug Act of 1906, how were chemicals
regulated in the U.S. food supply?
by the Bureau of Chemistry under USDA
by the Food and Drug Administration
by industry self-regulation
by consumer demands and labeling
Question 4
2/ 2pts
__________________ and _________________________ contributed most to the
centralization of the stockyards and meat packing industry.
railroads, refrigeration
grazing lands, colder climates
industrialization of the meat packing industry, consumer demands
federal financial incentives, interstate competition
Question 5
2/ 2pts
Timely investigation of foodborne outbreaks is important to:
treat patients to prevent complications
determine the spread of secondary cases
implement control measures
determine violations of food safety laws
Question 6
2/ 2pts
An epidemic is characterized by:
an increased number of diseases within a week-long period
an increased number of diseases two standard deviations above the average
an increased number of diseases in a specific population over a period of
time
a localized increased number of diseases within a community
I Question 7
0/ 2pts
Essentially, the GRAS list came from the following:
substances tested for safety
substances petitioned and approved for safe use
color additives determined to be safe
substances with a known history of safe use
Question 8
2/ 2pts
What percentage of foodborne illness outbreaks have an undetermined or
unknown etiology?
25%
32%
45%
75%
I Question 9
0/ 2pts
A toxicoinfection is different from an infection and intoxication by:
colonization of bacteria to the intestinal mucosa
ingestion of pre-formed toxins in the food
slow onset of diarrhea and vomiting
release of toxins by bacteria in the intestinal lumen
Question 10
2/ 2pts
What year was the Federal Insecticide, Fungicide, and Rodenticide Act
(FIFRA) passed by Congress?
1947
1954
1962
1971
Question 11
2/ 2pts
Economic costs of foodborne illnesses in the U.S. range from:
$119 million to $6.4 billion
$850 million to $200 billion
$10 billion to $400 billion
$40 billion to $1.4 trillion
Question 12
2/ 2pts
Food safety is best defined as:
having sufficient food to avoid starvation
prevention of animal and plant diseases
protection of foods against deliberate contamination
preservation of quality of foods
acceptable and tolerable risks of illness, disease, or injury
I Question 13
0/ 2pts
Changes in food production, processing and distribution can affect food
safety by:
providing niches for certain pathogens
introducing new or previously unknown hazards
introducing better food safety technology
wider distribution of contaminated food products
B and D
all of the above
Question 14
2/ 2pts
Milk was a major source of which disease(s) in the late nineteenth and early
twentieth centuries?
brucellosis and typhoid
streptococcal infections and non-typhoid salmonellosis
staphylococcal intoxications
taeniasis
Question 15
2/ 2pts
Measuring the burden of foodborne illnesses and diseases is most important:
in determining correct compensation for the victims of foodborne illnesses
in justifying resources needed for food safety
in setting priorities for controlling foodborne illnesses
to hold the food industry accountable for foodborne illnesses
Question 16
2/ 2pts
Which of the following diseases was a common milk-borne disease in the
early twentieth century but declined in incidence in the late twentieth
century?
salmonellosis
streptococcal infections
campylobacteriosis
yersiniosis
Question 17
2/ 2pts
Molluscan shellfish are more prone to becoming a source of infection
because of the following:
Molluscs are filter feeders
Oysters and similar shellfish are often eaten raw
Some natural marine bacteria are pathogenic to humans
Shellfish harvesting waters may be polluted with sewage
B and D above
A and D above
All of the above
Question 18
2/ 2pts
Foodborne disease cases that cannot be definitively linked to an outbreak
are referred to as:
sporadic
aberrant
nonspecific
non-point source
Question 19
2/ 2pts
which measure is most important for the shellfish industry to manage the
risks of infections with their products?
sanitary surveys and bacteriologic testing of harvest waters
thorough cooking of seafood products prior to consumption
minimizing bacterial growth by the delivery of live shellfish to markets
chain-of-custody tags to track the source of the shellfish
I Question 20
0/ 2pts
Foodborne diseases may include all the following except:
salmonellosis
patient case with a diagnosis and known etiology
infection by a foodborne virus
intoxication from toxins in the food
illness from food with an unknown etiology
Question 21
2/ 2pts
"Food protection" is different from food "food safety" by:
consideration of cultural preferences and tastes
preserving nutritional adequacy of food
preserving freshness and shelf-life
all of the above
Question 22
2/ 2pts
Marine toxins can contaminate shellfish from which of the following:
environmental pollutants
toxigenic algae
marine bacteria
contaminated sediments
Question 23
2/ 2pts
A disease "outbreak" is generally considered which of the following?
a localized epidemic
a widely distributed spread of diseases from multiple sources
a nation-wide epidemic of diseases from a single source
any disease epidemic where the victims have something in common
Question 24
2/ 2pts
What event(s) spurred the canning industry to develop standards for
retorting?
consumer demand for longer shelf lives of canned foods
several epidemics of botulism
poor canning practices discovered by inspectors
staphylococcal intoxications from canned milk
Question 25
2/ 2pts
Food security is best defined as:
having sufficient food to avoid starvation
prevention of animal and plant diseases
protection of foods against deliberate contamination
preservation of quality of foods
acceptable and tolerable risks of illness, disease, or injury
Quiz Score:36out of 50
